Maria
Get ready to enjoy a delicious and hearty meal with Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms. This recipe is a flavorful twist on traditional stuffed peppers, combining the earthy taste of mushrooms, the freshness of spinach and tomatoes, and the bold kick of spicy Italian sausage, all nestled in tender spaghetti squash boats.
Why Make This Recipe
This recipe is perfect for those looking for a satisfying and nutritious meal that’s easy to prepare. It’s a great way to incorporate more vegetables into your diet and enjoy the rich flavors of Italian sausage in a healthier way. Plus, it’s a creative and tasty alternative to classic pasta dishes.
How to Make Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
Ingredients:
Spaghetti Squash
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper
Stuffing
- 1 tablespoon olive oil
- 16 oz spicy Italian sausage, crumbled
- 8 oz mushrooms, sliced
- ½ teaspoon Italian seasoning or Herbs de Provence
- 4 cloves garlic, minced
- Red pepper flakes
- 10 oz spinach
- 5 oz cherry tomatoes, sliced
- 6 oz Parmesan cheese, shredded
- Fresh thyme for garnish
Directions:
How to roast spaghetti squash:
- Preheat oven to 400 Fahrenheit and line a baking sheet with parchment paper.
- Cut the squash in half, scrape out the seeds and fibers, and drizzle with olive oil. Season with salt and pepper.
- Bake squash halves cut side down for 30-40 minutes until soft.
Make the stuffing:
- Heat olive oil in a skillet and cook sausage and mushrooms. Add garlic, seasoning, red pepper flakes, and tomatoes.
- Add spinach and cook until wilted.
Stuff spaghetti squash:
- Turn cooked squash halves cut side up and fill with sausage mixture. Top with tomatoes and Parmesan cheese.
- Roast for 15 more minutes until cheese melts.
Serve topped with fresh thyme.
How to Serve Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
Serve the stuffed spaghetti squash hot, straight from the oven. It makes a satisfying and filling meal on its own, but you can also pair it with a side salad for a fresh contrast.
How to Store Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips to Make Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
- Make sure to fully cook the spaghetti squash until it’s tender to easily scrape out the flesh.
- Adjust the level of spice by adding more or less red pepper flakes.
- Feel free to customize the stuffing with your favorite vegetables or cheeses.
Variation
For a vegetarian version, substitute the Italian sausage with plant-based sausage crumbles or extra veggies like bell peppers and zucchini.
Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
Ingredients
Spaghetti Squash
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper
Stuffing
- 1 tablespoon olive oil
- 16 oz spicy Italian sausage, crumbled
- 8 oz mushrooms, sliced
- 1/2 teaspoon Italian seasoning or Herbs de Provence
- 4 cloves garlic, minced
- Red pepper flakes
- 10 oz spinach
- 5 oz cherry tomatoes, sliced
- 6 oz Parmesan cheese, shredded
- Fresh thyme for garnish
Instructions
Preparation
- 1. Preheat oven to 400°F and line a baking sheet with parchment paper. 2. Cut the squash in half, scrape out the seeds and fibers, and drizzle with olive oil. Season with salt and pepper. 3. Bake squash halves cut side down for 30-40 minutes until soft.
- 1. Heat olive oil in a skillet and cook sausage and mushrooms. Add garlic, seasoning, red pepper flakes, and tomatoes. 2. Add spinach and cook until wilted.
- 1. Turn cooked squash halves cut side up and fill with sausage mixture. Top with tomatoes and Parmesan cheese. 2. Roast for 15 more minutes until cheese melts.
